Robb's red potato and green bean salad

 
                   ROBB'S RED POTATO AND GREEN BEAN SALAD
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Salads                           Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2   lb           New potatoes, scrubbed
    1 1/2   lb           Green beans
      1/3   c            Herb vinegar
      1/3   c            Extra-virgin olive oil
      1/3   c            Vegetable oil
    2       tb           Granulated sugar
    1       t            Paprika
      1/2   ts           Salt
    1                    Clove garlic
    1       t            Coleman's dry mustard
    2       ts           Caraway seeds, crushed
      3/4   ts           Celery seeds
    1       c            Walnut pieces
    1                    Medium sweet red pepper
    6                    Scallions (half green tops)
    1                    Bunch parsley
      1/2   ts           Black pepper, or to taste
 
   To prepare dressing, in blender container combine herb vinegar, olive
   oil, vegetable oil, granulated sugar, paprika, salt, garlic, dry
   mustard, caraway seeds, and celery seeds. Blend until well
   emulsified.
   Cut green beans on the diagonal in 1-1/2-inch pieces and cook in a
   large pot of boiling water until just tender-crisp. Refresh in cold
   water, drain and pat dry.
   Cook the potatoes in a large pot of boiling water until just tender
   when pierced with aknife, 12-15 minutes. Drain and pat dry. Allow the
   potatoes to cool slightly. Slice potatoes into 1/4-inch thick slices,
   drizzling a small amount of dressing over potato slices and tossing
   to coat as you slice.
   Add green beans to potato slices and toss to combine, drizzling a
   small amount of dressing to coat.
   Dice red pepper, chop scallions and parsley, and add with remaining
   ingredients and toss to combine, drizzling just enough additional
   dressing to evenly coat salad. Grind black pepper over salad to taste
   and lightly toss again. Taste and adjust seasonings.
   Salad is best if eaten the same day it is made - slightly warm or at
   room temperature - do not refrigerate! Leftovers should be
   refrigerated, but may be warmed slightly in the microwave before
   serving.
   NOTE: I use Soleillou Radiant Wine Herb Vinegar which contains white
   wine vinegar, cloves, thyme, rosemary, fennel, bay laurel leaves,
   basil, and marjoram. This is available from Balducci's, New York
   City.
   A reasonable substitute could probably be made by steeping these
   herbs in white wine vinegar for a few weeks before using.
  
 
 
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